Pink roasted duck breast with grilled figs, braised red cabbage and celeraic with sauce madeira *
$32
Black angus beef with smoked tomato relish, cavlo nero and duck fat chips *
$32
Wild barramundi with macadamia nut crust, bok choy and spicy lemongrass-coconut emulsion *
$32
Braised lamb shoulder on cardomon infused carrot puree, with a cous cous, pinenut and apricot salad with lamb stock reduction *
$30
Hiramasa kingfish on fennel puree with lemon scented summer vegetables with oyster and black funghi mushrooms *
$30
Kurabota pork loin with a saute' of savoy cabbage and speck, sweet corn and peas, with apple and pork jus *
$32
* Gluten free - more available on request
French fries $7
Creamed summer corn $7
Steamed hand picked beans $7
Heirloom tomatoes with aged balsamic and shallots $7
"Our commitment to quality is matched only by our passion for creating innovative modern Australian cuisine"
Lee Kwiez, Head Chef
